Traditional Sour Cabbage Rolls

At this time of year, I’m cleaning out my freezers for the summer months. I am always looking for recipes to use up frozen tomatoes, ground meats, organs and bones. Traditional Sour Cabbage Rolls are a great food for cold winter days or even rainy summer weather like today. This recipe does not use brown rice so is safe for people on the Specific Carbohydrate Diet. If you would like, add 1/2c of raw brown rice to the recipe. Note the optional organ meats. Try adding the organs meats to casserole type meals and see if anyone notices the change. Joette Calabrese in Secret Spoonfuls: Confessions of a Sneaky Mom, recommends adding organ meats to increase the nutrient content of a meal.

Rolls
1 head of sour cabbage
2lbs. ground pastured beef
1lb. ground pastured pork
1/2lb. ground organ meats (optional)
2c finely chopped onions
3-4 minced cloves of garlic
1T paprika
1tsp sea salt
freshly ground black pepper, to taste
Sauce
3-4 frozen garden tomatoes, skins removed
2-3c bone broth
You can make your own sour cabbage, if you have time, or buy it from a store. Carefully peel the cabbage leaves off the head. You will need to cut through the heavy vein at the base of the stem to get the leaves off. After removing the leaves, cut the leaf in half and remove the large central vein in the middle with a knife. This vein gets in the way of forming the cabbage roll. Use about 2-3 tablespoons of the raw meat filling and form into a oval shape. Place the filling on the half leaf and start rolling from the vein end towards the edge of the leaf. Tuck in each end to close the roll. Do not over stuff the cabbage roll. The rolls should be placed one at a time into a large Dutch Oven with the seam side down. (If you have an enamel Dutch Oven this is the time to use it, due to the acids in the tomatoes and sour cabbage.) Make two or three layers of rolls for the best results. Top each layer with one or two hand crushed tomatoes. Pour as much bone broth as needed to completely cover the cabbage rolls. Bake uncovered at 300F for two hours. The cabbage rolls taste even better the next day after the flavors meld together.

Chicks, Chicks and More Chicks

Last year a neighbor lent us an incubator and we hatched two loads of eggs. The first hatch was Quail eggs which went very well. For the second hatch, we ordered fertile eggs from a small backyard breeder of heritage birds. Unfortunately, this hatch did not go very well. We had what is known as a sticky hatch. This is when something goes wrong with the hatching and the chicks have trouble getting out of the shell. We had about 50% mortality in the shell and in the first few days of life. There was also a number of birth defects in the chicks. This sticky hatch really put us back last year. We ended up having to buy some point of lay hens to get the right number of birds.

A few days ago, we received our order of day old chicks from Miller Hatcheries. The chicks come in the mail from Westlock, AB. When the call from Canada Post came in, we drove down to the post office and picked up the birds. We have found getting live chicks from a respected hatchery will ensure healthy birds and less mortality. We get the chicks without immunization and do not have them de-beaked. Chickens that are not in confinement do not need be de-beaked for their own safety and actually need their beaks for foraging in the pasture. We ordered 50 Cornish Giants, a meat bird, and 50 sexed Red Rock Cross laying hens.

It is very important for the chicks to be kept at a constant temperature, so for the first week we have the chicks in our living room. Shaen got two large cardboard boxes, which he joined together into one very large box. He covered the bottom of the box with a few inches of spelt hulls from Fieldstone Granary. He set up the water and food. We use a standard un-medicated chick starter. When the chicks get a bit bigger we will put them on pasture and a homemade chick scratch made from organic grains from Fieldstone Granary. Shaen uses a red heat lamp for warmth. Miller Hatchery sends detailed instructions about the care of chicks, but Shaen likes watching the chick’s behavior for a better gauge of comfort. If the chicks are crowded around underneath the heat lamp, it is too cold, and he will lower the lamp to increase the temperature. If the chicks are crowded around the perimeter of the box, it is too hot, and he will raise the heat lamp. Shaen likes to see the chicks actively moving around in comfort.

Later we got a call from Rochester Hatchery. They specialize in heritage breeds. Originally, they had no extra birds available for this year, so we got put on their call list for order cancellations. We got the Rochester’s Heritage Group Pack. There is a mixture of 50 Ameraucana, Buff Orpingtons, Danish Brown Leghorns and Buff Brahams. There are a lot of chicks in my living room this week!

Birthday Chocolate Ice Cream

2-3 raw pastured eggs
1/4c raw local honey
1/4c organic cocoa powder
4c raw cream
1T organic vanilla extract
small amount of liqueur, if desired

In Dietary Dangers the Weston A Price Foundation consider chocolate a food to avoid. Cocoa and very dark chocolate may have some health benefits in small qualities but most commercial chocolate is full of chemical additives. If you consume chocolate on special occasions the best options are using organic cocoa powder or organic cocoa nibs. If you must purchase chocolate choose a very dark chocolate from a high quality Chocolatier.

This ice cream is a holiday favorite in our household. If you cannot find raw cream, use a quality organic whipping cream without additives. Using a raw local honey is a great way to help your immune system if you have seasonal allergies, but the honey must be local and raw to be helpful. Blend the honey, egg yolks, cocoa powder and vanilla together and then add the cream. Pour the ingredients into an ice cream maker or use a shallow container in the freezer. For more information about making ice cream without a machine please read Cream, Cream and More Ice Cream.

When ready to serve, put ice cream in chilled bowls. Add a small amount of a liqueur that goes well with chocolate, if desired. Here is a list of liqueurs.